INGREDIENTS
1/4 cup light coconut milk, divided
6 TBSP. fresh lime juice, divided
4 mahi-mahi fillets
1 1/2 cups diced peeled ripe mango
3/4 cup diced English cucumber
1/3 cup finely diced red bell pepper
2 TBSP. minced red onion
1 TBSP. chopped fresh cilantro
1 tsp. minced peeled fresh ginger
1 serrano chili, minced
3/4 tsp. salt, divided
1/4 tsp. black pepper
Cooking spray
DIRECTIONS
Combine 3 TBSP. milk and 3 TBSP. juice in a shallow dish; add fish, turning to coat.
Cover and marinate at room temperature for 15 minutes.
Combine remaining 1 TBSP. milk, remaining 3 TBSP. juice, mango and next 6 ingredients in a bowl.
Add 1/4 tsp. salt; toss well.
Remove fish from dish; discard marinade.
Sprinkle fish with remaining 1/2 tsp. salt and pepper.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Cook fish 4 minutes on each side or until desired degree of doneness.
Serve with mango salsa.
Garnish with lime slices.
Serves 4.
